Scrumpy

This is a recipe for a strong British cider called scrumpy. It is really
strong. One glass and the world begins to glow. A second glass, makes it
all go.

It is wonderful served cold when mature. I have let it sit for a year
and it is quite fine.

Ingredients:

12 pounds, mixed apples (make sure they're clean with no
blemishes)

1/2 pound, raisins

1/2 pound, raw meat

1 gallon, water at 70 degrees

champagne yeast (tradition calls for bakers yeast)

Procedure:

Chop all ingredients. Then grind the apples and raisins. A food
processor is helpful. Toss the ingredients into the water and stir. Add
the yeast and seal the brew bucket with an airlock. Each day, stir the
ingredients by swirling the ingredients in the closed bucket. After the
first fermentation slows, about 8-10 days, move to a secondary
fermenter. If you like a dry cider, add a second dose of yeast to the
secondary fermenter. Seal with an airlock. Let sit until it the
fermentation slows to a very slow, almost imperceptable bubble. Move to
a carboy to get out more of the particulates. Let it sit for about a
week and bottle.

The scrumpy will need to mature for about four months before you will
want to even try it since it will give off a strong unpleasant smell and
almost vinegary taste. The longer it is allowed to mature, the better,
smoother and drier it will get.